Description
This Lemon Basil Orzo Soup is light, bright, and refreshingly cozy all at once. Tender orzo, colorful veggies, and leafy spinach simmer in a vibrant lemony broth, finished with fresh basil for an herby kick. It’s a quick, feel-good bowl that’s perfect for busy weeknights, spring lunches, or any time you’re craving something fresh and comforting.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (low-sodium preferred)
- 1 cup orzo pasta (dry)
- 1 cup carrots, diced
- 1 cup zucchini, diced
- 1 cup fresh spinach, chopped
- Juice and zest of 1 lemon
- 1/4 cup fresh basil, chopped
- Salt and black pepper, to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté for 3–4 minutes, stirring occasionally, until the onion is translucent and fragrant but not browned.
- Pour in the vegetable broth and bring to a gentle boil.
- Stir in the orzo pasta and diced carrots. Reduce heat to a simmer and cook for 8–10 minutes, or until the orzo is al dente and the carrots are just tender, stirring occasionally to prevent sticking.
- Add the diced zucchini and continue to simmer for 3–4 minutes, until the zucchini is tender but still bright.
- Stir in the chopped spinach, lemon juice, and lemon zest. Cook for 1–2 minutes, just until the spinach wilts and the soup is fragrant and bright.
- Remove from heat and stir in the chopped basil. Taste and season with salt and black pepper as needed.
- Serve hot, garnished with additional fresh basil and extra lemon zest if desired.
Notes
- Use low-sodium vegetable broth so you can better control the salt level at the end.
- The soup will thicken as it sits because the orzo absorbs liquid; thin it with a splash of extra broth or water when reheating.
- Adjust the lemon to taste—add more juice at the end if you like a bolder, tangier flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180 kcal
- Sugar: 5 g (approx.)
- Sodium: 520 mg (approx., using low-sodium broth)
- Fat: 5 g (approx.)
- Saturated Fat: 0.8 g (approx.)
- Unsaturated Fat: 4.2 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 28 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 6 g (approx.)
- Cholesterol: 0 mg
Keywords: lemon basil orzo soup, lemon orzo soup, vegetarian orzo soup, spring vegetable soup, easy weeknight soup